Press enter to see results or esc to cancel.

Zucchini Parmesan Latkes recipe

“At Hanukkah I always made potatopancakes at the last minute so we tried my recipe but added zucchinito change the color. I wrang out the hand-grated potatoes ina tea towel and got rid of as much of the liquid as possiblebut retained the starch. I always add scallions, onions, andeggs but no filler.” – Rochelle Rose, mother of the proprietorsof Mrs. Simpson’s Restaurant.

“This recipe was created at the firstof Mrs. Rose’s sons’ restaurants, 209 1/2, on Capitol Hill inWashington, D.C. This recipe appeared in the “You Askedfor It” column in Gourmet magazine in 1977.” – JoanNathan

Recipe: Zucchini ParmesanLatkes

2 pounds zucchini
1/2 pound russet potatoes, peeled
1/2 tablespoon lemon juice
1 cup chopped scallions
1/2 cup freshly grated Parmesan cheese
1 teaspoon chopped garlic
3/4 cup chopped parsley
1 teaspoon salt
1/2 tablespoon pepper
2 teaspoons granulated sugar
1/3 cup unbleached all-purpose flour
2 medium eggs
Peanut oil for frying

  • Grate the zucchini and potatoes and tossin the lemon juice to prevent browning. Squeeze the zucchiniand potatoes through towels or a sieve. It is imperative thatyou get almost all the moisture out of the vegetables.
  • Add the scallions, cheese, garlic, 1/2cup of the parsley, salt and pepper, sugar, flour, and eggs andtoss to make sure that the ingredients are well mixed.
  • Heat a 1/2 inch of peanut oil in a panuntil hot and add thin silver dollar-size pancakes, frying overhigh heat until golden brown and crispy. When serving, sprinklewith a little more salt and the remaining chopped parsley.

    Yield: 24 pancakes (P).

    Recipe from: Jewish Cooking in Americaby Joan Nathan.

    Zucchini Parmesan Latkes – Kitchen Cat

    If the Zucchini ParmesanLatkes recipe was useful and interesting, you can share it with your friends or leave a comment.

  • Comments

    1 Comment


    This recipe is so good. Of course, with so much peanut oil, these latkes are almost deep-fried…but not quite. Be careful, though, as they’re delicate. With so few eggs, there’s not much of a binder for the potatoes. Then tell us. Have a picture you’d like to add to your comment? Send it along . Covet one of those spiffy pictures of yourself to go along with your comment? Get a free Gravatar . And as always, please take a gander at our comment policy before posting.

    Leave a Comment